Drying of foods is a processing step, which has a variety of outcomes from improving shelf
life and product stability, to reducing weight, or to achieving a targeted product eating …

Dry-cured meat products are popular worldwide because of their distinct flavor. However,
the high sodium chloride levels of these products have raised public health concerns …

In conventional ultrasonic techniques, the necessary contact between the sensor and the
product has constrained the implementation of ultrasound for quality control purposes in the …

This study investigated the mechanism of glycerol, xylitol, and sorbitol-mediated curing of
cured minced pork tenderloin. The use of polyhydroxy alcohol during mediated curing …

The study investigates the effects of novel combination of ultrasound and vacuum pre-
treatment on osmotic dehydration of black jamun fruit. The osmotic dehydration was …

The aim of this research was to study the use of Refractance window™(RW™) in the
dehydration of salmon (Atlantic salmon), beef (lean), and apples (Granny Smith) through the …

Pulsed vacuum osmotic dehydration (PVOD) is a widely used technique for reducing
moisture content and water activity in biological products. This study aimed to analyze the …

The marination of meat takes many hours to attain the required salt content. Vacuum
impregnation (VI) and CO 2-laser microperforation have been studied to accelerate the …

Osmotic dehydration is typically a fundamentally sluggish process, so it is important to boost
mass transfer rates without sacrificing the quality. Osmotic dehydration is becoming more …

Osmotic processing is a mild treatment which promotes the simultaneous water removal and
solute impregnation of meat, maintains the organoleptic and functional properties of the …